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INGREDIENTS
| 1/4 cup |
|
50 mL |
|
flour |
| 1 tsp |
|
5 mL |
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salt |
| 1/2 tsp |
|
2 mL |
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ground ginger |
| 1/4 tsp |
|
1 mL |
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EACH garlic powder and pepper |
| 2 lb |
|
1 kg |
|
Stewing Beef Cubes |
| 3 tbsp |
|
45 mL |
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vegetable oil |
| 1-19 oz can |
|
1-540 mL can |
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stewed tomatoes |
| 2 |
|
2 |
|
medium onions, sliced |
| 1/2 cup |
|
125 mL |
|
dry red wine or cooking wine |
| 1/4 cup |
|
50 mL |
|
maple syrup |
| 3 cups |
|
750 mL |
|
potato chunks |
| 2 cups |
|
500 mL |
|
carrot chunks |
| 1 cup |
|
250 mL |
|
celery slices |
PREPARATION TIME: 15 minutes
COOKING TIME: 3 hours
DIRECTIONS
1. Combine flour and seasonings in plastic bag. Add beef and shake to coat.
2. Heat oil in Dutch oven; brown meat. Add tomatoes, onions, 1 cup (250 mL) water, wine and maple syrup. Bring mixture to a boil. Cover stew and simmer over low heat or bake at 325°F (160°C) for 1 1/2 to 2 hours or until meat is tender.
3. Add potatoes, carrots and celery; continue cooking 45-60 minutes until vegetables are tender. If desired, thicken stew with 2 tbsp (25 mL) flour blended into ¼ cup (50 mL) cold water.
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NUMBER OF SERVINGS: 6 SERVINGS
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